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–+ servings
Thanksgiving Bundt Cake

Moist Thanksgiving Bundt Cake Packed with Festive Flavors

This Thanksgiving Bundt Cake is a delightful dessert with pumpkin, cranberries, and spices, perfect for festive gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour Can substitute with gluten-free flour blend
  • 2 teaspoons Baking powder Ensure it’s fresh for maximum rise
  • 1 te teaspoon Baking soda
  • 2 teaspoons Cinnamon Adjust to taste or substitute with pumpkin pie spice
  • 1 teaspoon Ground ginger
  • 0.25 teaspoon Freshly grated nutmeg Use ground nutmeg if that's what you have
  • 0.5 teaspoon Salt
  • 0.75 cups Unsalted butter Can be replaced with margarine for dairy-free baking
  • 1.5 cups Granulated sugar Swap with coconut sugar for a healthier option
  • 0.5 cups Light brown sugar
  • 3 large Eggs For vegan option, consider using flax eggs
  • 2 teaspoons Pure vanilla extract
  • 1 cup Canned unsweetened pumpkin puree Avoid pumpkin pie filling
  • 1 large Apple (peeled, cored, chopped) Good options include Rome or Granny Smith
  • 1 cup Fresh cranberries (halved or coarsely chopped) Dried cranberries are an option but may change flavor
  • 1 cup Pecans (coarsely chopped) Walnuts or almonds can be excellent substitutes
For the Glaze
  • 1 cup Confectioners' sugar Adjust quantities for desired thickness
  • 0.25 cup Maple syrup Perfect for drizzling over the cake

Equipment

  • 9-10 inch Bundt pan
  • stand mixer
  • Mixing Bowl

Method
 

Step-by-Step Instructions for Thanksgiving Bundt Cake
  1. Preheat your oven to 350°F (175°C) and prepare a 9-10 inch Bundt pan with butter or spray.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ground ginger, nutmeg, and salt.
  3. Coarsely chop the pecans and cranberries, then finely chop the apple.
  4. Cream the butter, granulated sugar, and brown sugar until fluffy, then add eggs one at a time, mixing well after each.
  5. Gradually incorporate the pumpkin puree and chopped apple into the batter.
  6. Add the dry ingredients to the wet mixture, mixing until just combined.
  7. Fold in the cranberries and pecans carefully into the batter.
  8. Pour the batter into the prepared Bundt pan and smooth the top.
  9. Bake for 60-70 minutes until a toothpick comes out clean.
  10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  11. Prepare the glaze by mixing confectioners' sugar with maple syrup.
  12. Drizzle or dust the maple glaze over the cooled cake and serve.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 1200IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Ensure your baking powder is fresh. Adjust baking time based on your oven’s accuracy. Avoid overmixing for a tender cake.

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